As summer slowly transitions to fall, cabbages begin to mature in the garden and make their way to the market. Coleslaw is a fabulous way to use up a large head of cabbage, and makes a great fall salad.
But the classic coleslaw ingredients aren’t always appealing to the real food-eater. This recipe, however, uses honey as the sweetener and includes probiotic-rich ingredients in the dressing. So you end up with a classic creamy, tangy, sweet slaw with the added benefits of probiotics and enzymes.
This recipe is a great way to use kombucha tea that has over-fermented and has a vinegar-like taste. If using kombucha that is a bit sweet, use less honey.
Ingredients:
1 lb. green cabbage, shredded green cabbage, shredded green cabbage, shredded
2 medium carrots, grated medium carrots, grated medium carrots, grated
